Fruits spices from

Volatiles and monomers in insoluble polymers. Aroma volatiles from foodstuffs, fruits, spices, tobacco, etc. Residual solvents in pharmaceuticals and printed films. 

Thus, when a fragrance house is asked for the smell of an Arabian souk , it is well aware that the client means the fruit, spices and incense from such a scene, but naturally does not wish to include the inevitable environmental malodours which may come with the territory. A customer wanting the smell of the funfair seeks chocolate, vanilla, fudge, toffee apples, candy floss, the cordite of the rifle range and the sharp ozone smell of dodgem car sparks. 

Pepper oil and pepper oleoresin are obtained from the black pepper Piper nigrum L. (Piperaceae). Pepper oil is produced by steam distillation of whole or crushed fruits. The oil is an almost colorless to bluish-green liquid with a characteristic odor, reminiscent of pepper, but without the pungency of the spice. 

The world of aroma compounds is becoming more and more complex. In the early days people used aromatic products like fruit juices or fruit juice concentrates which were relatively weak and still close to the related foodstulf. Later, with more knowledge of separation techniques, infusions, extracts, oleoresins and absolutes ranging from weak to strong impact were used to impart aroma. Essential oils such as spice oils already had a very strong impact. Modern analytical technologies allowed the evaluation of the chemical compositions of extracts and essential oils, so that isolates either as powerful mixtures or even as single compounds could be obtained. 

The market for flavours and aromas is large and was worth 16 billion in 2003 [7,8]. There are about 6,500 flavours known but of these only 300 are commonly used. At present 50-100 are produced by microbial fermentation, and many of the rest are chemically synthesised. In many cases, flavours and aromas are very complex mixtures extracted from pulp, bark, peel, leaf, bud, berry and flowers of fruit, vegetables, spices and other plants. The particular flavour or aroma will depend on the balance of these compounds, although a number are due to a single compound. 

Ethoxyquin, a synthetic antioxidant, is not generally allowed for human consumption in foods, but it is being added to animal feed and to fruits as an antiscald agent (94,143). Ethoxyquin is also used in the spice industry to prevent carotenoid loss during postharvest handling. However, ethoxyquin-treated paprika is unacceptable for some markets and some consumers (129). Perfetti et al. (130) described a method for determination of ethoxyquin in paprika and chili powder. Ethoxyquin was extracted from the spice with hexane and partitioned into 0.3 N HC1. After adjusting the solution to pH 13-14, ethoxyquin was extracted into hexane, and the hexane layer was evaporated to dryness. An acetonitrile solution of the residue was then analyzed by reversed-phase HPLC, with detection at 254 nm. The mobile phase was water/acetonitrile with ammonium acetate buffer. Recoveries from samples fortified at 50, 100, and 200 ppm averaged 92%, with a coefficient of variation of 2.3%. The method was applied to a number of commercial samples of paprika and chili powder. Ethoxyquin was found in paprika samples at levels up to 63 ppm and in chili powder samples at levels up to 20 ppm. 

In Jewish communities, honey had become an important component of festive occasions. Rosh Hashanah, the Jewish New Year, was celebrated with apples dipped in honey, symbolizing a wish for a sweet year to come. Round loaves of challah (a braided yeast bread enriched with eggs) were spread with honey, and the meal ended with slices of spiced honey cake and honey-sweetened fruit compotes. On the first day of a boy s enrollment in chadar, or religious school, letters from the Talmud (the collection of Jewish laws and traditions) would be written in honey on a slate and licked off by the new boys so as to make their learning sweet (Rosenbaum, 2002). 

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